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Chicken and Cheese Quesadilla
Instructions
Lay out the products for the chicken and cheese quesadilla. You can use ready-made store-bought tortillas or ones you have made yourself. As a last resort, replace them with a thin round lavash.
Peel the onion and chop the cleaned head finely with a knife. Discard the seeds from the pepper and cut the walls into small cubes. Cut the tomato into small cubes as well.
Sauté the onion and pepper in a little oil for 2–3 minutes, until the pepper softens, then add the tomato and cook for a couple of minutes more.
Transfer the vegetables from the pan to a plate and stir in the knife-chopped dill.
Rinse the chicken fillet, pat it dry with paper towels and cut it into strips about 1 cm thick. Place them in a pan with oil. Stirring, fry over high heat on all sides until cooked through and golden brown. Then season with salt and pepper and add the tomato paste. If the paste is too thick, you can add a little water. Stir and leave on the heat for 1 minute.
Transfer the meat in tomato sauce to the plate with the fried vegetables and mix. Before assembling, let the vegetable filling cool slightly – a hot mixture can tear the flatbread.
Generously sprinkle one half of a tortilla with cheese grated on a coarse grater.
On top of the cheese, place a portion of the chicken with its sauce and vegetables. Scatter a pinch of chopped green onion feathers over it.
Sprinkle more cheese on top.
Form the quesadilla simply: cover the filling on the flatbread with the free half. You get a semicircle-shaped piece.
Lightly grease the pan with olive oil and place the pieces on the hot surface. Fry the bottom side until golden brown for a few minutes.
Flip the quesadillas and fry the other side until golden and crisp.
The chicken and cheese quesadillas are ready. For convenience, cut the snack into triangles.Enjoy your meal!
Tips
- 1
FILLING SHOULD BE COOLED – a hot one will tear the flatbread. Let the meat and vegetables cool to warm before assembling.
- 2
CHEESE ON BOTH SIDES – cheese on the tortilla, then filling, then cheese on top. This gives a stretchy melted effect when you cut it.
- 3
GOUDA OR CHEDDAR – they melt well and hold their structure. Parmesan is "crumbly" and will not work. "Russian" cheese is an affordable alternative.
- 4
DO NOT OVER-FRY – 2–3 minutes on each side over medium heat. High heat will burn the crust before the cheese has time to melt. The same principle works in other Mexican snacks with tortillas.
FAQ
What is a tortilla? +
A tortilla is a thin Mexican flatbread made from corn or wheat flour. For a quesadilla, wheat is better (25–30 cm in diameter) – it is flexible and folds well. In the shop, look for "fajita tortillas" or "Mexican tortillas". If there is no tortilla, replace it with thin lavash (Armenian), pita (Greek) or unleavened flatbread. Homemade tortilla: 250 g flour + 80 ml warm water + 2 tbsp oil + ½ tsp salt – it is quick to knead and fry on a dry pan. Warm ready-made tortillas for 10–15 seconds in the microwave to make them flexible.
What can replace the chicken? +
Alternatives: ground beef (the classic Mexican option), turkey (lean), pork (more filling), boiled shrimp (a seafood quesadilla), fish fillet (white fish). For vegetarians – canned black beans (a Mexican classic), fried mushrooms, boiled potato with cheese. For a "spicy" version, add 1 tsp of ground smoked chipotle pepper to the filling. Meat with tomato sauce is the basis of the "Mexican" flavour; without the sauce the filling will be bland. For a "quick" version, use ready-cooked meat (from a kebab or the grill) + cheese for minimal preparation.
How long does a quesadilla keep? +
It is best freshly made. In the fridge in a closed container it keeps for up to 24 hours, but the tortilla becomes softer. Reheat it on a dry pan for 1–2 minutes on each side – the crust becomes crispy again. In the microwave – 30–40 seconds, but the flatbread will be soft. In the freezer – up to 1 month, but thawing worsens the texture. Make it for one meal – the process takes only 20 minutes. For "lunch to go", wrap the ready quesadillas in foil and reheat them at the office or on the road. Do not leave them at room temperature for longer than 2 hours – chicken spoils quickly.
What to serve a quesadilla with? +
The Mexican classics: with salsa (spicy tomato sauce), guacamole (avocado + lime + onion), sour cream (mexicana) and lime. With spicy Tabasco or Cholula sauce. With a light or Mexican beer (Corona with a wedge of lime). With a margarita – the classic Mexican cocktail. For a light dinner – with a salad of rocket and cherry tomatoes. For a "movie night" – with corn chips (nachos) and salsa. For children – without spicy sauces, with sour cream. Garnish with cilantro (coriander) – a classic of Mexican serving. With a glass of dry red wine such as "Malbec" or "Cabernet" – a grown-up presentation.
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